Crawling back in here, tail between my legs, for another shot at this pepper thing. 
Last season I ended up... really preoccupied, let's say, and completely screwed up my grow. The outdoor plants were basically ignored, and the tent plants were in tiny starter pots until today, when they finally got brutally pruned and moved to one-gallon coir bags. Basically, all I've accomplished since February is identifying some -- not even all -- of the plants I started at the beginning of the year. Yikes.
But here we are, and after cleaning out the tent and rearranging the lights, I have five sad-ass plants ready to work harder than they should have to so I can eat their babies.
The guy in the middle is almost certainly either a bhut or the second cousin of one; I'm not totally sure. He got the worst of the pruning anyway, so while I've definitely had plants come back from worse, he's got the biggest hurdles ahead to make his triumphant return to Flavortown.
Other than that, I have a CGN 21500, Lemon Starrburst, Alma Paprika, and Nanbu (a Japanese Cayenne-like variety with medium heat and great flavor) that are in pretty good health despite having been painfully rootbound. I managed to soak and massage them into opening up at least a little bit, so hopefully a gallon of coir will be enough to convince them to spread those roots and bush up. Then all I need to do is actually stay on top of the trimming this season.
As long as these establish themselves and fruit reasonably well, I'm planning on them being the producers for the foreseeable future, since I don't see myself starting up the outdoor grow again next season, if ever.
The bottom shelf is earmarked for one more attempt at some Khang Starr-style micro-Kratky experiments. Since I committed a whole lot of time and work to it the first time and gave them way too much root room, I spent marginally more money to save a ton of work and time, and just used exactly what he does: A koozie, a plastic bottle, and a round net cup. I'm planning to start the following, partially to see if I can get results similar to his now that I should have the reservoirs right-sized, and partially to see if I actually have true seeds for them, since I haven't grown any from the seed batches I'm using:
Polishing off what was left on the indoor and outdoor plants from the end of the on-season grow, I threw together a little ferment! Giving this one a month to do its thing.
Since the garlic is embarrassingly weak here, I've got two bulbs of it in there, along with a bunch of Sugar Rush Peach (man, I love those pods), some Lemon Starrburst, a bunch of Nanbu that dried on the vine as well as a couple that hadn't ripened yet, two CGN 21500, what I assume was an unripe bhut, a single lonely Alma Paprika, and probably a partridge in a pear tree.
So here we go again. Fish me luck!
Last season I ended up... really preoccupied, let's say, and completely screwed up my grow. The outdoor plants were basically ignored, and the tent plants were in tiny starter pots until today, when they finally got brutally pruned and moved to one-gallon coir bags. Basically, all I've accomplished since February is identifying some -- not even all -- of the plants I started at the beginning of the year. Yikes.
But here we are, and after cleaning out the tent and rearranging the lights, I have five sad-ass plants ready to work harder than they should have to so I can eat their babies.
The guy in the middle is almost certainly either a bhut or the second cousin of one; I'm not totally sure. He got the worst of the pruning anyway, so while I've definitely had plants come back from worse, he's got the biggest hurdles ahead to make his triumphant return to Flavortown.
Other than that, I have a CGN 21500, Lemon Starrburst, Alma Paprika, and Nanbu (a Japanese Cayenne-like variety with medium heat and great flavor) that are in pretty good health despite having been painfully rootbound. I managed to soak and massage them into opening up at least a little bit, so hopefully a gallon of coir will be enough to convince them to spread those roots and bush up. Then all I need to do is actually stay on top of the trimming this season.
As long as these establish themselves and fruit reasonably well, I'm planning on them being the producers for the foreseeable future, since I don't see myself starting up the outdoor grow again next season, if ever.
The bottom shelf is earmarked for one more attempt at some Khang Starr-style micro-Kratky experiments. Since I committed a whole lot of time and work to it the first time and gave them way too much root room, I spent marginally more money to save a ton of work and time, and just used exactly what he does: A koozie, a plastic bottle, and a round net cup. I'm planning to start the following, partially to see if I can get results similar to his now that I should have the reservoirs right-sized, and partially to see if I actually have true seeds for them, since I haven't grown any from the seed batches I'm using:
Jamaican Red Habanero (seeds generously donated by PaulG! Really excited for this one)
Datil
Sugar Rush Cream
Chocolate habanero
Casados
Polishing off what was left on the indoor and outdoor plants from the end of the on-season grow, I threw together a little ferment! Giving this one a month to do its thing.
Since the garlic is embarrassingly weak here, I've got two bulbs of it in there, along with a bunch of Sugar Rush Peach (man, I love those pods), some Lemon Starrburst, a bunch of Nanbu that dried on the vine as well as a couple that hadn't ripened yet, two CGN 21500, what I assume was an unripe bhut, a single lonely Alma Paprika, and probably a partridge in a pear tree.
So here we go again. Fish me luck!
